sweetcyclebrooklyn-blog

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Apricot Almond Sorbet

In a July 8th gelato workshop with a group from Cornerstone Research at the Brooklyn Grange Farm, we churned and enjoyed apricot sorbet infused with the pits of the apricots (often referred to as almonds or bitter almonds). 

Here are the cracked apricot pits with almonds.  These almonds have a bitter, almond-marzipan flavor which comes from Benzaldehyde, a flavor compound in the pits.  We boiled apricot halves with sugar syrup and the crushed pits in tea bags. 

Apricot-Almond Sorbet

1 lb. apricots

1/2 cup water

 1/2 cup sugar

crushed  almonds from the pits

Method:

Halve the apricots.  Place them in a pot with the sugar and water.  Crush the pits with a hammer or a nut cracker and place the cracked almonds into a piece of cheesecloth or a tea bag.  Steam the apricots with the crushed pits for 5-10 minutes over medium low heat.  Allow the fruit to cool in the syrup for 10 minutes before removing the tea bags with the pits.  Blend the fruit and syrup in a high speed blender.  Chill and churn in your ice cream machine. 

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Sweetcycle Gelato Workshop with NYU Students

We pedal churned:

Banana Date Gelato

Honey Walnut Rosemary Gelato

And enjoyed these flavors with:

Crumbled Coconut Chocolate Nib Shortbread

Honey Rosemary Candied Walnuts

Honey Walnut Toffee

We discussed the difference between gelato base gelled with egg yolks and gelato base gelled with rice flour, xanthan gum and locust bean gum.  We tested the following recipes.

Mint Gelato with egg yolks

2 cups cream

1 cup whole milk

6 egg yolks

1/2 teaspoons salt

1/2 cup sugar

1 bunch of mint

Method:

In a pot, heat the milk, cream, ½ sugar, and salt.  When it begins to simmer, add the mint leaves.  Allow the cream to steep for 10 minutes off the heat.  Whisk the egg yolks briskly with the remaining sugar. Slowly pour the warm cream-mint mixture into the egg yolks, whisking constantly.  Pour this mixture back into the pot and heat slowly, stirring constantly with a rubber spatula until the custard thickens and coats the back of a wooden spoon.  Remove from heat and strain and cool.  

Mint Gelato with gums, rice flour and more milk

1 cup heavy cream

1 ½ cups milk

½ cup sugar

¼ tsp. salt

2 teaspoons rice flour

.2 gram xanthan gum (just less than 1/16th teaspoon)

.8 gram locust bean gum (just under 3/8 tsp.)

1 bunch mint

Method:

Mix together the rice flour, xanthan gum and locust bean gum with a spoonful of the sugar.  In a pot, heat the milk, cream, remaining sugar and salt. When it begins to simmer, add the mint leaves.  Allow the cream to steep for 10 minutes off the heat.  Resume heating the mixture and briskly whisk in the rice flour mix. Whisk until the mixture simmers for 30 seconds.  Strain and cool the mint custard

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Late Winter Citrus Smoothies

Blood orange, Texas naval, Meyer lemon with Lemon Verbena coconut-rice milk.

Lemon Verbena Meyer Lemon Coconut Rice Milk

1 can coconut milk (13.6 oz)

4 cups water

5.5 oz. honey

3 tablespoons rice flour

1/4 cup lemon verbena leaves

1 meyer lemon

1/4 teaspoon salt

1/16 teaspoon xanthan gum (optional)

1/4 teaspoon locust bean gum (optional)

Method:

Heat the coconut milk, honey, salt, water, lemon verbena leaves and meyer lemon rind.  Mix together the rice flour and gums.  When the coconut milk mixture comes to a simmer, briskly whisk in the gums and rice flour.  Simmer for one minute.  Strain and cool. 

Blend this milk with any winter citrus combination to make a delicious drink.  Add a kumquat or two.  Drink it with the pulp or strain it. 

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Spring Artichoke Dip on the Sweetcycle

Artichokes, Celery Root, Parsley, Castelvetrano Olives, Lemon and Garlic

Spring Artichoke Dip

11 oz. raw diced celery root, peeled (approximately 2 medium knobs)

2 oz. Castelvetrano olives off the pit (approximately 14 olives)

Hand full of flat parsley leaves

3/4 cup Olive oil

juice of 1 lemon

2 small garlic cloves

3 teaspoons salt

10 oz. of cooked artichoke hearts, or baby artichokes

Method:

In a small pot, cover the diced celery root with water and simmer with 1 teaspoon of salt until the celery root is tender.  Drain and cool. 

With a mortar and pestle, grind the garlic with 1 teaspoon of salt.  Add the lemon juice and let the garlic macerate. 

Blend the celery root, pitted olives, parsley, olive oil, lemon-garlic-salt mixture and cooked artichokes until creamy.  Add extra salt as needed. 

Enjoy with crusty sourdough bread, roasted vegetables, or pan seared fish. 

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Smoothie Recipes from Valentines’ week 2018

Mango-Peach with Rosemary, Mint, Honey Tea

Strawberry-Banana with Cacao and Rose-Cardamom Coconut Rice Milk

Strawberry-Blackberry Banana with Lavender-Jasmine Coconut Rice Milk

Strawberry-Blackberry Banana with Hibiscus-Cinnamon Honey Tea

Mango-Peach with Rosemary, Mint Honey Tea

2 cups water

1 sprig rosemary

1/4 tsp. salt

1 tablespoon dried mint leaves or two sprigs fresh mint

1 3/4 oz honey

4 oz. mango (fresh or frozen)

4 oz. sliced peaches (fresh or frozen)

Make the tea.  Boil the water, honey and salt.  Add the herbs and let the tea steep for 10 minutes.  Strain and chill.  Blend the chilled tea with the fruits. Makes 4 6-oz. smoothies

Strawberry-Banana with Cacao, Rose-Cardamom Coconut Rice Milk

1/2 can unsweetened coconut milk (13.66 oz), approx. 3/4 cup

2 cups water

2.5 oz. honey

1 Tablespoon rice flour

1/4 teaspoon salt

2 tablespoons rose petals

10 cardamom pods, crushed

6 oz. banana

1 teaspoon cocoa powder

1 lb. strawberries and blackberries

Make the coconut rice milk.  Boil the water, honey, coconut milk and salt.  Once it comes to a boil, vigorously whisk in the rice flour.  Add the rose petals and cardamom.  Allow the milk to steep for 15 minutes.  Strain and chill.  Blend the milk with 2 teaspoons cocoa powder, the fruits and bananas.  Makes 6 6-oz. smoothies.

Strawberry-Blackberry Banana with Jasmine-Lavender Coconut Rice Milk

1/2 can unsweetened coconut milk (13.66 oz), approx. 3/4 cup

2 cups water

2.5 oz. honey

1 Tablespoon rice flour

1/4 teaspoon salt

2 tablespoons jasmine flowers, or 1 jasmine tea bag

2 teaspoons dried lavender

6 oz. banana

1 lb. strawberries and blackberries

Make coconut rice milk.  Boil the water, honey, coconut milk and salt.  Once it comes to a boil, vigorously whisk in the rice flour.  Add the lavender and jasmine.  Allow the milk to steep for 15 minutes.  Strain and chill.   Blend the milk with the fruits and bananas.   Makes 6 6-oz. smoothies.

Strawberry-Blackberry Banana with Hibiscus-Cinnamon Honey Tea

2 cups water

1 cinnamon stick

1/4 tsp. salt

2 tablespoons dried hibiscus flowers

1 3/4 oz honey

6 oz. berries

2 oz. banana

Make the tea.  Boil the water, honey and salt.  Add the cinnamon and hibiscus flowers.  Steep for 10 minutes.  Strain and chill.  Blend the chilled tea with the fruits. Makes 4 6-oz. smoothies

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Valentines’ Week Smoothie Events with Iamhome and Silverstein Properties

Sweetcycle visited 1177 6th Avenue, 4 and 7 World Trade Center and 120 Broadway.  We made some great smoothies this week. 

Mango-Peach with Rosemary-Mint-Honey Tea

Strawberry-Blackberry-Banana with Hibiscus-Cinnamon Tea

Strawberry-Banana with Cacao and Rose-Cardamom-Honey-Coconut Rice Milk

Strawberry-Blackberry-Banana with Jasmine-Lavender-Honey Coconut Rice Milk

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Vegan Faux Gras in the Sweetcycle

Vegan Faux Gras

1 whole onion

1 cup brown lentils

3 cloves garlic,

1 bay leaf

2 tablespoons salt

1 carrot

1 rib celery

1 1/2 cup walnuts, lightly toasted

1/2 cup olive oil

2 tablespoons sucanat or dark sugar

2 tablespoons white miso

1- 2 teaspoons of sweet vinegar syrup - Saba, balsamic, fig, pomegranate molasses -- they all work

Method:

Cook the lentils with 3 cups of water, 2 tablespoons of salt, the onion -- peeled and sliced in half, 3 cloves peeled garlic, bay leaf, rib of celery and carrot.  Simmer until the lentils are tender.  Strain and save the cooking liquid. 

Blend the lentil-vegetable mixture with the olive oil, nuts, sugar, miso, and vinegar.  Taste and add vinegar, salt and lentil cooking liquid as needed.  Blend until you have a spreadable liver consistency. 

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Oregano-Parsley-Roasted Garlic-Chilean Hazelnut Pesto

Oregano-Parsley-Roasted Garlic-Chilean Hazelnut Pesto

1 small head of garlic

1 cup olive oil

2 bunches parsley picked

1 bunch oregano

1 tsp. salt

1/2 cup Chilean hazelnuts or regular hazelnuts

Juice from 1/2 lemon

Yields 1 1/2 cups

Method:

Coat the unpeeled head of garlic with 1 tablespoon of olive oil.  Wrap it in aluminum foil and roast it in the oven at 350 F for 20-30 minutes.  Make sure the garlic is soft and tender before taking it out.  Allow it to cool.  Squeeze the head with your hand and the garlic flesh should pop out of the garlic skin. 

Blend the picked herbs, olive oil, salt, roasted garlic, nuts, and lemon juice together.  Taste and add extra lemon juice or salt if needed.  Enjoy as a dip, with roasted meat or fish or with pasta. 

Avellanas Chilenas (Gevuina avellanas) are nothing like the Hazelnut (Corylus avellanas) we eat in the US and in Europe.  They are the seeds of a very tall evergreen tree native to southern Chile and parts of Argentina.   These nuts are sold split and roasted and they have a strong dark, meaty flavor.  They do well in this pesto with oregano and roasted garlic.   

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Sweetcycle at Hines Go Red For Women

Sweetcycle smoothies at Hines Go Red For Women, organized by 20 Chairs

Strawberry-Peach-Banana-Spinach with Maca Root and Honey-Chamomile Tea

Blueberry-Blackberry-Kale with Cinnamon-Star Anise-Vanilla Horchata

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Saffron-Parsnip Dip on the Sweetcycle

Make this saffron-parsnip dip in the Sweetcycle and serve it as a snack with crackers, chips or vegetables (raw or roasted).  Use it to fill a small savory pastry shell and top it with a caramelized vegetable for an ordoeuvre.  Or serve it along side roasted duck or pork.

Parsnip-Saffron Puree:

1/4 teaspoon saffron threads, ground in a mortar and pestle and soaked in 1 tablespoon of boiling water

1 large onion, diced

2 tablespoons olive oil

3 teaspoon salt

1 lb. parsnips (3 large parsnips)

1 Meyer lemon (regular lemon works also)

1/2 cup olive oil

yields: 2 cups puree

Method:

Peel and slice the parsnips into 1 inch chunks.  Boil them in 3 cups of water with 2 teaspoons of salt until the parsnip pieces are cooked (easily pierced with a sharp knife).  Drain and set aside.

Dice the onion into small pieces and saute it gently (no browning) with 1 teaspoon salt.  Once the diced onions become translucent, add the saffron liquid and cook for another 2 minutes. 

In the blender, puree the cooked parsnips, onion-saffron mixture, olive oil, and juice of the lemon.  Taste and season with extra salt if needed. 

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Romesco Sauce on the Sweetcycle

Romesco Sauce on the Sweetcycle

Recipe:

2 cloves of garlic mashed with 1 teaspoon of salt

1 large red pepper, blackened and peeled

1 whole egg

1 teaspoon of Dijon mustard

1 teaspoon of sherry vinegar

1/2 cup roasted hazelnuts or almonds

1 1/2 teaspoons of smoked paprika

3/4 cup olive oil

2 tablespoons sunflower or canola oil

2 blanched, peeled plum tomatoes

salt to taste

Yields: 2 cups

Method:

Measure out 1 teaspoon of the salt-garlic mixture.  Add this garlic mixture, the egg, the pepper (peeled, de-stemmed and seeded), Dijon, and sherry vinegar to the blender and puree.  Add the nuts, smoked paprika, and tomatoes.  Puree again until the mixture is smooth.

With the blender running, add the olive oil in a slow continuous stream.  Then the other oil.  The mixture should thicken and emulsify.  Taste and season with some extra salt if it is needed. 

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New Smoothie Combos at One Liberty Plaza, NYC

We made some new smoothies for the tenants at One Liberty Plaza on Wednesday, 2/25.

Banana-Mango with Meyer Lemon, Hibiscus Flower, infused Coconut-Honey-Rice milk

Blueberry-Blackberry with Sweetcycle’s Horchata -- Cinnamon stick, Star Anise, Vanilla Bean infused Honey-Rice Milk

Strawberry-Peach with Rose-Cardamom, Cherry, Honey Tea

Sweetcycle’s Horchata recipe

1 quart water

3 1/2 ounces honey weighed (scant 1/2 cup)

1/4 cup sweet rice flour

1/3 teaspoon salt

1 cinnamon stick

1 star anise

1/4 vanilla bean, split and scraped

slight pinch of xanthan gum if you have (less than 1/16 of a teaspoon)

Method:

Bring the water, honey, spices, salt and vanilla bean to a boil.  Drizzle the rice flour and the xanthan gum into the hot liquid, while whisking continuously.  Use an immersion blender if you have one, to make sure the rice flour does not clump up.  Boil for 30 seconds after you have added the rice flour.  Remove from heat and let the horchata sit for 15 minutes and then strain it.  Chill and enjoy. 

Blend this horchata with any combination of frozen fruits.  It adds background flavor notes and a wonderful smooth consistency.  

Note: Most horchata is made without heat and the rice flour is not cooked into the water.  The spices are not infused with heat either.  Cooking the rice flour lends the liquid a smoother more gelled mouthfeel.  It is not as white.  And the heat brings out the flavor of the spices. 

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Tahina on the Sweetcycle

We made a classic tahina sauce on the Sweetcycle.  Tahina is an emulsion of water, protein (sesame paste or tahini) and olive oil.  Garlic is a key flavor as well.  The sesame-garlic flavor is brought out in the sauce through the addition of lemon juice and salt.   Whenever you are adding raw garlic to an aioli, pesto or creamy emulsion like tahina, I recommend smashing and curing the raw garlic with salt.  When I make tahina sauce, I add the lemon juice to the garlic-salt-mash and let it marinate for 20-60 minutes.  I strain this mixture to remove any garlic solids, before blending the garlicy lemon juice into the sesam-olive oil emulsion.  Removing the garlic solids from the final emulsion makes a creamy sauce, with a mellow garlic flavor that lasts for a week or so.  When you add garlic that is not cured and strained to these kinds of sauces, the garlic ferments pretty quickly and ruins the flavor of the sauce within a day or two after making it. 

Tahina sauce

1 small lemon

2 cloves of garlic smashed in a mortar and pestle with 1 tsp. salt

8 oz. tahini paste

1 cup water

1 tsp. salt

1/2 cup olive oil

Method:

Smash the garlic with the salt and add the lemon juice.  Let the garlic marinate for 20-60 minutes. 

Blend the tahini and the water together until the mixture is emulsified.  Strain the garlic-salt-lemon juice mixture into the blender.  Add the extra teaspoon of salt and the olive oil and blend until the mixture is smooth and creamy.  Add a little more lemon juice if you think the sauce needs more acid. 

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Sweetcycle Smoothies at Starrett-Lehigh

Sweetcycle made smoothies -- Pineapple, Mango, Banana with Honey Chamomile Tea and Blueberry, Blackberry with Honey Lemon-Verbena Infused Coconut Milk at the Starrett-Lehigh Building during the Bomb Cyclone on January 4th, 2018.

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Caesar Dressing on the Sweetcycle

Caesar Dressing or caesar aioli is an emulsion of anchovy, acid (you can use lemon juice or vinegar), parmesan, garlic, dijon mustard and oil.  Egg is the key emulsifier.  You can use some pre-made mayonnaise if you are squeamish about eggs.  Just substitute 3 tablespoons mayonnaise for the egg. 

Caesar Aioli

1 whole egg

6 anchovy fillets (preserved in salt and oil)

2 cloves of garlic mashed with 1 tsp. salt

1 tsp. of the garlic salt mixture from above

1 tsp. dijon mustard

1/2 cup sunflower oil

1/2 cup olive oil

juice from 1/2 lemon

1/2 oz. grated parmesan

1 tsp. salt as needed

Method:

Blend the egg, garlic, dijon mustard, anchovy, lemon juice together first.  Slowly emulsify in the oil.  Once you have added all the oil, add the grated cheese.  Taste for salt and acid.  Add more if you think you need it.  If the dressing is too thick, add 1 tablespoon of water, while the blender is running. 

This garlicy, anchovy mayonnaise goes with so many things beyond romaine lettuce and croutons.  Try it with any roasted vegetables, any greens or raw vegetables.  Roasted and grilled meat. 

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Porcini Aioli in the Sweetcycle

We made a porcini aioli (garlic mayonaisse) in the blender and served it with fresh Albacore tuna from North Carolina.  Any dried mushroom works in this recipe but Porcinis happen to be my favorite.  Re-hydrate the mushrooms with boiling water and then blend them to make a mushroom puree that you will emulsify into the mayonaisse. 

Porcini Aioli

1/2 oz. dried porcini (any dried mushroom will work)

2 garlic cloves (mashed with 1 teaspoon of garlic -- I use a mortar and pestle)

1 tsp. garlic puree with the salt (above)

1 whole egg

1 tsp. Dijon mustard

juice from 1/2 lemon

1/2 cup sunflower oil

1/4 cup olive oil

yields 1 1/2 cups mayonaisse

Method:

Boil 1/4 cup water and soak the mushrooms for 10 minutes in the hot water.  Puree the mushrooms and water with the blender.

Add the egg, mustard, lemon juice and garlic puree to the blender.  Puree.  While pedaling or while you have the blender on, slowly add the sunflower oil, in a steady stream.  The mayonaisse will thicken and become creamy and shiny.  The sound of the blades whirring against the mixture will change as well.

Continue to add the sunflower oil.  Then add the olive oil.  If the mayonaisse is not continuing to form an eddy in the center as you add the oil, you might need to thin it out with one tablespoon of water.  Add the water and continue to blend and then add the rest of the oil.  Taste your final mayonaisse and add salt and more lemon juice as needed. 

Serve porcini mayonaisse with almost anything -- any grilled, roasted or braised meat or fish.  Over any roasted, or grilled vegetable or on toast with avocado or egg. 

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Kale Walnut Pesto on the Sweetcycle

Kale Walnut Pesto on the Sweetcycle

Recipe

1 large bunch Lacinato kale

1 bunch flat leaf parsley

1 tsp. macerated garlic (crush two cloves with 1 teaspoon of salt)

10 castelvetrano olives

4 oz. walnut pieces or halves

1/2 oz. grated Parmesan

1/2 lemon (maybe the whole thing)

1 tsp. salt

yields 2 1/2 cups

Method:

Using a knife or mortar and pestle, mash the garlic with 1 teaspoon of salt – see photos in this post.  

Remove the leaves from the kale stems (save those for soup).  Rough chop the kale leaves and toss them in a bowl with lemon juice from 1/2 the lemon and 1 teaspoon of salt.   Allow the kale to sit for 15 minutes. 

Meanwhile, slice the olive flesh off the pits.  Pick the leaves off the parsley.  Grate 1/2 ounce of parmesan. 

Add everything to the blender and blend until the pesto is emulsified.  Add the remaining 1/2 lemon or more salt if you think it is needed.